Kimchi Bloody Mary


For the Bloody Mary

4 cups tomato juice

cups soju

½ cup, plus 1 tablespoon, kimchi brine

½ cup lemon juice

1 tablespoon soy sauce

1 tablespoon fish sauce

½ tablespoon Tabasco

½ tablespoon prepared horseradish

¼ teaspoon celery salt

¼ teaspoon wasabi powder


For the Garnish

Castelvetrano olives

Pickled cocktail onions

Pickled ramps

Cucumber kimchi

Cabbage kimchi

Lime wedges

Togarashi salt


In a large pitcher, stir together all of the Bloody Mary ingredients until well chilled, then divide between ice-filled glasses. Garnish each glass with a skewer containing an olive, pickled onion, pickled ramp and cucumber kimchi. Float a pinch of cabbage kimchi and a lime wedge next to the skewer, garnish with togarashi salt then serve.